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My grandparents came from Yorkshire and I married a man who went to school there. I couldn't make perfect YKS pudding when I met him, but he taught me. I wrote it down...let's see if I can still find it.
Okay. Many people will tell you that there are "secrets" to making a perfect Yorkshire pudding. I tried to compile these secrets over time and then I watched dh make it. These are my carefully complied notes on this most important recipe:
Liquid can be milk, water, rice milk, etc.--but after you mix it with the flour, beat the H*** out of it.
It will be bubbly and thin.
Beat the eggs but make sure you beat the H*** out of them. They will be bubbly.
Combine everything (salt, sugar, whatever) and beat the H*** out of it. (Gradually beat the egg mixture into the flour.) Big bubbles and soupy thin. Beat hard for one minute.
Refrigerate 3/4 hour. (They say "let rest" but in warm, modern kitchens, we refrigerate.)
Beat again and beat the H*** out of it.
Put meat drippings (or butter or other oil?) into the pan and get it "smoking hot."
Quickly pour the batter into the pan.
Batter should be 1/2" deep in the pan.
It gets varied now but many say to set the oven at 400 for 3-4 minutes, then turn it down to 350. 25-30 minutes. In an electric oven, turn it down to 350 right away.
Other notes I have taken say to put it into a 450 degree oven in an 8" x 8" pan. Oven must be "smoking" hot.
The much touted "secrets" seem to involve a "smoking" hot oven, letting it "rest", and beating the H*** out of it so it will rise. You do not want a fallen pud.
That's the best I can do right now--and I LOVE Yorkshire pudding so any other comments and suggestions are more than welcome. It's the ultimate comfort food.
I haven't read thru the whole thread so maybe somebody has already suggested this.
I'm half British, so Yorkshire pudding is a nearly holy thing to me. When they are bad, they suck. After countless recipes, this is the best ive found - with two tweaks. I only rest the batter for 4-8 hours, not overnight, and I use a bit more salt. COLD Bottled water, not tap (seriously - it makes a difference) I use a regular muffin tin for large muffins but medium muffin will work. And ONLY WHOLE MILK. It's pretty much the only time I buy that stuff.
Does anyone make the Toad In The Whole, pouring the batter over cooked sausages and then baking them? I have recipes but my DH is vegetarian so I don't make them for myself only.
Does anyone make the Toad In The Whole, pouring the batter over cooked sausages and then baking them? I have recipes but my DH is vegetarian so I don't make them for myself only.
I have, but not in some time. The calorie count is frightening. My Polish husband gets confused and calls it "bubble and squeak." I've given up correcting him.
My Polish Grandma never counted calories when she made her pierogies, so I don't either...and it shows. Cook's Country did a segment on pierogies but it sure wasn't the way she did them. Getting back on topic, my DH doesn't eat eggs or meat and I don't like to cook for just me so I can only imagine what they taste like.
Toad in the Hole (made by hubby as I am clueless.) Looks like he may have used hotdogs, lol. It's Yorkshire pudding with sausauges.
I cut my sausages into pieces about 2 inches or lumps of ground, uncased sausage (the latter is my preference). That way, you get sausage in nearly every bite. And the pudding tends to cover a lot of pieces of sausage as it cooks. Ask you husband to try it - it's the way my english grandmother used to make it. (PS I dislike English sausage, so I use pork breakfast sausage or occasionally italian sausage.)
I cut my sausages into pieces about 2 inches or lumps of ground, uncased sausage (the latter is my preference). That way, you get sausage in nearly every bite. And the pudding tends to cover a lot of pieces of sausage as it cooks. Ask you husband to try it - it's the way my english grandmother used to make it. (PS I dislike English sausage, so I use pork breakfast sausage or occasionally italian sausage.)
You prefer Italian sausage to English sausage! What!! Ya gotta be kidding.
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. I guess I am missing out.
